Manhattan variations named after New York City neighborhoods are nothing new. There’s the Brooklyn (rye, dry vermouth instead of sweet, maraschino liqueur, and tough-to-find Amer Picon), the Red Hook (rye, maraschino liqueur, and Punt e Mes), and the Greenpoint (rye, yellow Chartreuse, sweet vermouth). To get these drinks to have any staying power, it takes serious swagger. The aforementioned Brooklyn first appeared in Jacques Straub’s “Drinks” in 1908, while the second and third cocktails came from NYC icon Milk & Honey. When Lullaby looked to create its signature cocktail, they took key teachings from the iconic variations above, and then made an instant classic.
Lullaby founder Harrison Snow used classic ingredients and flavors to make the bar’s eponymous Manhattan variation. Flavors of sherry and amaro add depth and complexity without too much sweetness and the addition of arrope derived from Pedro Ximenez grapes gives the drink a round nuttiness.
Bar:
Lullaby
Bartender:
Harrison Snow
Cocktail Name:
The Lullaby
Type of cocktail:
Spirit forward, Manhattan variation
Inspiration:
We wanted to create a drink in the style of the many New York neighborhood cocktails (brooklyn, red hook, greenpoint, etc) that could become a signature for Lullaby.
What make it unique:
The use of sherries instead of vermouth but the use of arrope in particular. Arrope is a thick syrup made from the grape must of Pedro Ximenez grapes (a byproduct of sherry production). The arrope adds a really, really distinctive flavors of nuts, dark fruits, earthiness, and char that pair beautifully with the sherry and the spicy rye.
Why does it represent the bar?:
It’s simple but thoughtful. Elegant but uncomplicated. It’s just a really good drink – no fuss, no clarified whatever the heck. Straight to the point, fantastic cocktail.
Ingredients and measurements:
- 2 oz Ragtime bonded rye
- .75 oz house sherry blend
- .5 tsp Arrope
- .5 tsp Braulio
- 3 drops saline solution
Directions:
Stir & strain into a rock glass over a large cube.
Glassware:
Rocks glass
Garnish:
Skewered olive & a flamed orange twist.
How to make syrups/infusions/bitters/etc.:
Sherry blend:
50/50 blend of Lustau Oloroso Don Nuno and Pedro Ximenez sherries
Saline solution:
20% salt solution in water (4 parts water, 1 part salt)
